“A smooth cheesecake layer, a nutty crust, and a praline-like topping make this dessert extra special. I fix these squares often for friends or when my big Italian family gets together. -Barbara McCalley, Allison Park, Pennsylvania”

This turned out GREAT. I have made this once and although it was very rich, that didn't stop it from disappearing. I did cut the crust ingredients in half and it was still quite thick but would make it that way again.

Reviewer:

This was just OK for me. It's not the kind of smooth, creamy cheesecake we have in Louisiana. Possibly too many eggs. The topping is a keeper however. Like others, I also made half the crust and would advise doing that.

Reviewer:

I think these are just too sweet and I am a huge sweets fan so this is saying something. The cookie crust is so thick you can barely cut through it without some force. The praline topping is just over the top sweet. I don't think I will be making these again.

Reviewer:

Very rich and decadent - nice presentation. I made them for a teacher luncheon and received lots of compliments. I liked that I could make this ahead of time, leaving little to be done before serving - broke it into shifts based on the layers needing to cool. A few hours before serving, I sliced them into squares, left them in the 9x13 dish and froze them. Took them out (few hours later) drove to school, put them on the platter and they held up well, as teachers took shifts to eat (otherwise, the praline layer would have been pretty runny by then.)

Reviewer:

I made this for a work potluck and received many compliments. After reading the recipe I figured that it would be a real crowd pleaser and boy, was I right! I followed the reciped to the T and it turned out perfectly. I was only able to refridgerate it for two hours so I put it into the freezer for one and had no problems. Delicious!